Iced Cappuccino Tartlets

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 12
  • 120 g Cantuccini (Italian almond biscuits)
  • 2 fresh eggs (Gr. M)
  • 75 g Sugar
  • 1 package Vanilla sugar
  • 6 TABLESPOONS cold espresso or strong coffee
  • 500 g + 100 g whipped cream
  • 7-10 Tbsp Cocoa
  • 24 (approx. 5 cm Ø) Paper baking cups

Directions

  1. 1

    Place two paper baking cups in each of the muffin trays and place them in the recesses of a muffin tray (12 recesses). Chop the cantuccini into coarse crumbs and distribute in the paper baking cups.

  2. 2

    Whisk eggs, sugar, vanilla sugar and espresso with the whisk of the mixer for 8-10 minutes until white-creamy. Beat 500 g cream until stiff and fold in. Spread the espresso cream over the cantuccini. Covered at least.

  3. 3

    Four hours, better to freeze overnight.

  4. 4

    Before serving, let the tartlets thaw at room temperature for 5-10 minutes. Whip 100 g cream until creamy. Put 1 blob of cream on each tartlet and dust with cocoa.

Nutrition Facts

KCAL
250 kcal
CARBS
16 g
FATS
18 g
PROTEINS
3 g